Dungeon Food: Beer Potage

Thanks to the geeky chef we are going to start our cookbook off with a classic from the Witcher TV series — Beer Potage. A wonderful, thick and slightly sweet soup that is the perfect comfort food for any weary traveller looking to while away the dark nights at Tinkers Rest.

INGREDIENTS

All ingredients are measured in standard cup measurements. If you are unable to get Żywiec Porter, then feel free to use any full bodied dark beer.

For the Rye Croutons:

• 2 cups cubed Sourdough Rye (slightly stale)
• 1 tbs Olive Oil
• 1 tbs Unsalted Butter, melted
• Salt (to taste)

For the soup:

• 1 cup Żywiec Porter
• 4 Egg Yolks
• 6 tbsp. Light Brown Sugar (or to taste)
• 1/2 cup Heavy Cream
• 1/4 tsp. Ground Cloves
• 1 tsp. Ground Cinnamon
• 1/4 tsp. Lemon Zest
• Plain Cheese Curds (to taste)

DIRECTIONS

To make the rye croutons:

• Preheat the oven to 190 (375) degrees.
• In a large bowl, combine the bread, olive oil, butter, salt and pepper. Stir around, making sure the bread pieces are coated.
• Spread the bread cubes out on a baking tray (sometimes called a sheet pan), giving them plenty of space in between.
• Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp.

For the soup:

• Add the egg yolks and sugar to a small or medium saucepan. Beat with a whisk until the color lightens to a pale yellow.
• While continuing to whisk, slowly pouring in the cream.
• Put the saucepan with the cream mixture on the stove and turn the heat to low.
• Cook over low heat, stirring occasionally with a wooden spoon.
• Once the mixture is warm but not simmering, start slowly pour in the beer, gently stirring it in until fully incorporated.
• Add in the cloves, cinnamon and lemon zest and continue to heat over low heat, stirring occasionally, until the soup thickens.

Once the soup has thickened enough to coat the back of a spoon, like a thin custard, it's ready for serving. Taste and add more sugar and/or spices, if desired.

• Heat the cheese curds in the microwave on full power for 5-8 seconds.
• Add the cheese curds to the bowls you're using for serving and fill the serving bowls with the beer soup.
• Sprinkle the croutons on top and server immediately.

Share With Friends

That’s it — beer portage. Remember, that this recipe is best shared with friends or family. If you’re making it for yourself. You might have to reduce the amounts of the ingredients.